We're pretty spoiled in the Seattle area. It's already routinely in the upper 50's-mid 60's (bad for outdoor lagering though). I'm starting my spring season this weekend (a 1.068 IPA with El Dorado, Galaxy, Citra and HBC 342). I like brewing the cirtusy IPA's and the maltier of the lower ABV beers like Mild's, Scottish Schillings and Alts in the Spring. Late spring becomes Kolsch and Cream Ale time. I also try to mix in one or two of the Christmas time beers as well.